Origin of the Fuji apple

Fuji apple is typically round and has a very fancy red skin with white dots, a dense pulp which is sweeter and crispier than most other apple varieties, making them popular all over the world. Let’s learn about fuji apple origin with Long Produce

1. Variety

The Fuji apple originated as a crossbreed between two American apple varieties – The Red Delicious and Virginia Ralls Genet apples. After years of research, plant experts at Tohoku Research Station in Fujisaki town, Aomori, Japan created this apple variety and brought them to market in 1962.

It is commonly believed that the Fuji apple is named after Mount Fuji – the symbol of Japan. But it’s actually a small town in Aomori prefecture, where it was planted in the 1930s.

Fuji apples are typically round and Japanese Fuji apples have a very fancy red skin with white dots, a dense pulp which is sweeter and crispier than most other apple varieties, making them popular all over the world.

Read more: 10 Powerful Health Benefits of Fuji Apple You Need to Know

2. Origin and harvest season

Origin and harvest season

  • Origin: Aomori, Japan
  • Season: The harvest season of Fuji apples starts from October to August every year.

3. Nutritional value

Fuji apples, like other apples, are packed with antioxidants and pectin, which is a cholesterol-lowering soluble fiber. These are all substances that work to prevent heart disease.

The magnesium and potassium content in Fuji apples help to stabilize blood pressure and keep the heart rate steady. Additionally, natural antioxidants help protect blood vessel walls.

Apple peels are rich in fiber and are beneficial for the digestive system. The peel contains more than half of the vitamin C content of an apple.

Another striking point is that the natural sugar in Fuji apples does not affect the development of diabetes.

The zinc in the Fuji apple helps to increase the memory capacity of the brain. On the other hand, zinc can create antibodies when combined with some other substances to improve the body’s resistance. In addition, Fuji apples also contain other trace elements such as calcium, potassium, iron, phosphorus, vitamins C, B1 and B2.

4. Caring for Fuji apple Trees

Caring for Fuji apple Trees

Fuji apples are meticulously cared for from the moment they come to fruition.

They are carefully wrapped to prevent insect attack.

People often thin the apple trees by cutting off the flowers and small fruit to concentrate nutrition for the large fruit.

In addition, people also use reflective panels to help apples absorb sunlight for even and beautiful colors.

Soil analysis, pesticide residue analysis or radioactivity analysis are all done carefully to ensure the quality of each apple.

Fuji apples should be stored at cool temperature or in the refrigerator if you cannot eat them immediately.

Until now, Japanese quality – quality recognized by international standards at the highest level – has been a guarantee that consumers can rest assured of. So are

Fuji apples, their cleanliness, safety and freshness allow consumers to simply rinse them with water and eat the apples right away without peeling.

5. Notes on storage and use

Fuji apples retain their properties when baked and are often used in baking, eaten raw or made into salads. To prevent the apple from turning brown, we cut the apple and rub it with salted lemon juice.

Storage temperatures

  • Storage in industrial warehouses: from 0 to 4 degrees Celsius. Fuji apples will keep their freshness and crispness within 1-3 months. After this time, the apples will be sweeter and less crunchy.
  • Storage at home: Put in the refrigerator 4 to 8 degrees C: Fuji apples can keep their freshness and crispness within 1-4 weeks. After this time, the apples will be sweeter, with less crunch. Fuji apples should be avoided with other smelling foods such as onions, garlics, etc. because apples are susceptible to their odor.


  • The apple can easily be bruised inside: The apple skin is very strong and it is often coated with beeswax before export, so the apple is rarely damaged outside. Apple stalk is the most susceptible place, usually only with a scratch on the stem, or if there is water on the stem, bacteria will easily penetrate the apple and damage the apple inside.
  • Spongy apples: Spongy apples are not spoiled apples, but the crispness has reduced. Many people like to eat spongy apples, especially children, because it is not too hard. Mushy apples still ensure the quality and vitamin content of the fruit. Apples can be spongy for many reasons. The first is that the apples are a bit too ripe when picked, so even when stored properly, they still ripen faster and are more spongy. The second is due to the incorrect temperature preservation process, the apples can ripen faster.

Fuji apple is a fruit that is delicious and has great health benefits. So, let’s include Fuji apples in your daily menu!

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